Zesty quinoa salad with roasted pepper
You can make this zesty quinoa salad with roasted pepper using leftover or jarred grilled/roasted pepper for a quick and easy version, in which case use one clove of minced garlic instead and add the oregano and ground cumin seeds to the salad.
Ingredients
Method
- Rinse the quinoa then put it a pan. Add 2 cups of water, bring to boil and cook for 10 minutes or until the quinoa is cooked and soaked up all the water. Rest under a lid.
- Meanwhile, preheat the oven to 200°C.
- Cut the bell peppers into large chunks and rub them with oil. Scatter them in a roasting dish, together with the unpeeled garlic cloves.
- Dust with the oregano and cumin seeds (and some chilli flakes, if liked) and drizzle with the vinegar. Roast for about 25 minutes, until golden.
- Take the dish out of the oven and let the peppers cool, then cut them into thin slices – you can remove their skin if preferred.
- Squeeze the garlic flesh out of their skin and mix this with some olive oil, the cooking jus of the roasted peppers and the lemon zest. Stir this into the quinoa.
- Cut the spring onion into small bits. Add these to the quinoa together with the roasted pepper slices and some lemon juice.
- Toss gently, then season to taste. Toss again and fold in the parsley leaves.
- Let it rest for a few minutes, before serving.